Upside-Down Mini Apple Cakes

May 12, 2023All Recipes

With a regular muffin pan, it’s easy to make small individual desserts that are so popular in restaurants. Chopped hothouse rhubarb can be substituted for the sliced apples. 

Preparation Time: 15 minutes 

Baking Time: 15 to 20 minutes 

Makes 12 

2 tbsp (25 mL) butter, melted 

2 cups (500 mL) sliced peeled Ontario Apples (about 3 small)

3/4 cup (175 mL) packed brown sugar

1/2 tsp (2 mL) ground nutmeg or cinnamon

Batter: 

1/2 cup (125 mL) granulated sugar

1/4 cup (50 mL) vegetable oil

1 Ontario Egg

1/2 cup (125 mL) unsweetened applesauce

1 tbsp (15 mL) grated lemon rind 

1 tsp (5 mL) vanilla

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) baking powder 

1/2 tsp (2 mL) each baking soda and ground nutmeg

Pinch salt

Brush bottoms and sides of 12-cup muffin pan with butter. Divide apples among cups, cutting to fit. Combine brown sugar with nutmeg; sprinkle 1 tbsp (15 mL) over apples in each cup. 

Batter: In small bowl, stir together sugar, oil, egg, applesauce, lemon rind and vanilla until blended. In medium bowl, combine flour, baking powder, baking soda, nutmeg and salt; stir in liquid mixture until combined. Spoon batter evenly over apples in each cup. Bake in 350°F (180°C) oven for 15 to 20 minutes or until golden and toothpick inserted in centre of cake comes out clean. Let cool in pan on wire rack for 5 minutes. Run thin metal spatula around edge of cups and turn out. Serve warm. 

Nutritional Information:

1 Serving

PROTEIN: 2 grams

FAT: 6 grams

CARBOHYDRATE: 35 grams

FIBRE: 1 gram

CALORIES: 199 SODIUM: mg

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